Chocolate zucchini muffins

Recipe thanks to LiveLighter

Ingredients

• spray olive or canola oil spray
• 1/2 cup brown sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon Baking soda (bicarbonate)
• 1 cup plain flour
• 1 cup wholemeal plain flour
• 3 eggs
• 200 milliliters reduced-fat plain yoghurt
• 2 teaspoon vanilla extract
• 3 tablespoons canola oil
• 2 cups zucchini, grated
• 1/2 cup sultanas

Method

1. Preheat oven to 180ºC (160ºC fan forced). Spray muffin tins with oil.
2. Place sugar in a large bowl and break up any lumps. Sift in cocoa, baking powder, bicarb and flours, returning husks from the sieve to the bowl.
3. Lightly beat eggs in a cup with a fork then add to flour mix with yoghurt, vanilla and oil. Stir to combine (mix will still be quite dry), then mix in zucchini and sultanas.
4. Spoon mixture into prepared muffin tins (makes 18) and bake for 20 minutes or until a skewer poked into the centre of a muffin comes out clean. Cool in tin for 5 minutes then turn onto a wire rack to cool completely.